Use of glass transitions in carbohydrate excipient design for lyophilized protein formulations

Brock C. Roughton, Elizabeth M. Topp, Kyle V. Camarda. Use of glass transitions in carbohydrate excipient design for lyophilized protein formulations. Computers & Chemical Engineering, 36:208-216, 2012. [doi]

Authors

Brock C. Roughton

This author has not been identified. Look up 'Brock C. Roughton' in Google

Elizabeth M. Topp

This author has not been identified. Look up 'Elizabeth M. Topp' in Google

Kyle V. Camarda

This author has not been identified. Look up 'Kyle V. Camarda' in Google